1 (4-1/2 to 5-pound) beef brisket
5 large cloves garlic, sliced
1 (12-ounce) can beer
1 (8-ounce) Kraft BULL’S-EYE Original Barbecue Sauce
1 (4-ounce) can chopped green chilies, drained
With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300 ºF for 2 hours.
Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
Combine remaining beer, barbecue sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
With knife slanted at 45 º angle, carve meat across the grain into thin slices. Serve with remaining sauce.
Serves 8.